The only alteration I can give is what I used to do for Duck a l'Orange whenI didn't have frozen OJ concentrate on hand. I used to use orange marmalade with orange juice (preferably purchased pre-juiced carton as it is stronger and thicker than fresh squeezed) and use the blender or perhaps food processor to emulsify it. Orange extract may help, but it tends to give an off taste. I think zest would work better than extract, but depends upon the application. The other way I would do it (and probably best, is to de-rind and seed the orange well, and put it in the food processor with the marmalade, roughly a 50:50 ratio, but you will have to play with it. If it is too thick, then add OJ (fresh or pre-juiced) to thin, etc.
Honey tends to give a very different consistency, esp. in baking and draws moisture, so be careful with it in baking. Also, heat changes it not only nutritionally, but some say it makes it more toxic (those who cook vegan/vegetarian/macrobiotic). I am on digest, so you probably don't need the info anymore. Best, Susan Reishus To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. Photo site: http://community.webshots.com/user/arachne2003
